Who needs warmer weather when you have this warming on pot vegan chili with pumpkin?
I absolutely love chili but beans give me nightmares. Ok maybe not nightmares, but maybe some night sweats. You know what I’m saying?!
I wanted something hearty and comforting and easier on the tummy to digest.
This is not your average chili! This is packed with flavor and come from three special ingredients (you might think I’ve lost my marbles on one). First, fire roasted tomatoes are the BEST. The acidity is a bit more balanced with the nice little burned bits. Next, to add a nice earthy complexity, I use puréed pumpkin. Ever since I first added it to my chili, I could never go without. If pumpkin is in season, I will purée my own. Otherwise canned all the way baby. Ok, now this last ingredient is more of an optional add in. I used to love a bit of sour cream or Greek yogurt to add creaminess. I’ve heard of people adding coffee to their chili, so why not stir in some dairy free cold brew coffee frozen dessert. Yes, I put “nice cream” in my chili! The coffee adds a nice robust complexity. Don’t knock it until you try it! If you don’t have that, you could try subbing in a little coffee for some of the water.
I realize not everyone is on the low FODMAP diet. For those who aren’t, feel free to sauté some garlic in olive oil, chop up some white onion to add with the veggies and use kidney or black beans instead of the lentils.
- If you aren’t low FODMAP consider adding beans, onions, and garlic as you normally would
- I made this recipe for myself which allowed leftovers. Double this recipe for a family.
- Top with your favorite chili toppings like green onions, shredded cheese, sour cream or yogurt.
- 1 tablespoon garlic infused oil
- 2 medium carrots, chopped
- 1 small jalapeno, seeded and diced
- 1 can dark lentils, rinsed
- ½ cup pumpkin puree or canned pumpkin
- 1 can fire roasted tomatoes
- 1.5 T chili powder
- 1T green onion powder
- 1c water
- white pepper
- 1.5 scoops coffee dairy free dessert, optional (I use So Delicious cold brew coffee)
- Heat garlic infused oil in a medium to large sized pot on medium high.
- Add carrots and jalapeno, sauteeing until softened, about 5 minutes.
- Stir in lentils, pumpkin, tomatoes, chili powder, green onion powder, salt pepper and water.
- Simmer on low until fully heated and carrots are tender, about 15 minutes.
- Add favorite toppings or stir-ins and enjoy!
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